Persian Rice With Barberries Zereshk Polow Recipes

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PERSIAN RICE WITH BARBERRIES (ZERESHK POLOW)

This is delicious rice! I adore the barberries in this. This is excellent served with Recipe#427545 or you can add some cooked chicken as you layer the rice. "There are a couple of different ways to make Zereshk Polow. Some folks layer the rice with zereshk (barberries) and steam them together while others simply make a chelow and add the zereshk on top. Personally, I am a fan of the first method as I think that the polow as a whole tastes better. With this said the zereshk changes color in the steaming process and goes from a gorgeous bright ruby red color to a dull brownish color. So at some point I came up with an idea where I hold on to a little bit of the zereshk and sprinkle it on top of the rice when it's time to serve it." Modified from a recipe found on http://mypersiankitchen.com

Provided by UmmBinat

Categories     One Dish Meal

Time 2h10m

Yield 2-3 , 2-3 serving(s)

Number Of Ingredients 8



Persian Rice With Barberries (Zereshk Polow) image

Steps:

  • Wash rice several times until water runs clear.
  • Soak rice with salt to taste for at least an hour.
  • Bring a pot of water to a boil add salt to taste and add drained rice.
  • Once boiling, cook 10 minutes.
  • While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. Do this step several times. NOTE: Do not stir.
  • Place a colander in the sink. You will want to choose a colander where the holes are small so that the rice won't escape.
  • Check the rice to make sure it is cooked. It should be soft and cooked but not mushy. Drain rice in colander.
  • Rinse with cold water to stop the cooking process.
  • Pick over the barberries and remove any stones you may find and then soak in water for 5-10 minutes.
  • Rinse barberries after soaking.
  • In a skillet melt 1 tablespoon of butter then add the barberries. Add the sugar and give it a nice stir so that the barberries are coated with butter and sugar.
  • You will see that they will start to plump up! Add 1 tablespoon saffron water and let the barberries absorb the liquid for about one minute. Remove from heat.
  • Melt remaining butter in a heavy pot, stir in a 1/2 tbs saffron water and a couple large spoons of rice. Pat down somewhat. This will for the tahdig crust.
  • Sprinkle advieh and top with some barberry mixture.
  • Repeat layers until the last layer is rice, reserving about 1/4 of a cup of barberries for garnish.
  • Create 3-4 holes in the rice with the bottom of your spoon.
  • Cover and cook on medium-high 10 minutes or until crust would be formed but not burnt.
  • Melt 1 tbs of butter and mix with 1/2 tablespoon of Saffron water and 1 tablespoon of water. Pour all over rice.
  • Cover tightly and cook 1 hour on low.
  • Serve rice in a platter and top with the reserved barberries serve with Recipe#427545 for a delicious combination.
  • Enjoy!

1 cup rice (the kind you have to soak a long time from a Iranian shop)
water
1/2 cup dried barberries (found in Iranian shops)
2 1/2 tablespoons white sugar
2 tablespoons saffron water (Persian Saffron Water)
5 tablespoons butter, divided
1/8 teaspoon advieh persian mixed spice (Advieh - Persian Spice Mix)
sea salt, to taste

ZERESHK POLO (PERSIAN BARBERRY RICE)

Zareshk literally means "barberries"--a staple of Persian cuisine. Absolutely love it! Known as "celebration rice" or "jeweled rice", this is often cooked for Persian weddings. But you don't need to wait for a wedding ceremony to enjoy it. This pulao is made with wild, red barberries (zareshk), which give the dish its jewel-like appearance and an exotic, slightly tart taste. It is usually served with chicken, as it is in this recipe.

Provided by Zainab Pervaiz

Categories     World Cuisine Recipes     Asian

Time 2h50m

Yield 5

Number Of Ingredients 12



Zereshk Polo (Persian Barberry Rice) image

Steps:

  • Soak rice in water to cover for at least 30 minutes.
  • Meanwhile, place 1 pinch saffron and 1 pinch sugar in a mortar and grind to a fine power. Transfer to a cup and fill 3/4 full with hot water. Set aside.
  • Preheat the oven to 325 degrees F (165 degrees C). Wash the chicken pieces, pat dry, and place in a deep baking tray. Coat with 2 tablespoons olive oil, advieh, garlic paste, and remaining saffron. Cover with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink, about 1 hour.
  • While the chicken is baking, drain the soaked rice, add to a pot, and cover with 4 cups of water. Add 2 tablespoons of olive oil if desired to stop the grains from sticking to each other and 1 teaspoon salt. Boil the rice until tender yet firm to the bite, 10 to 15 minutes. Drain in a colander.
  • Put the pot back on the stove and add remaining oil. Lay the sliced potato in the base (to protect the rice, but also to create a delicious edible crust of rice and potato). Top with the drained rice and cover with a lid. Cook until the rice begins to steam, 3 to 5 minutes. Turn the heat to low, and leave to steam, 25 to 30 minutes.
  • Heat 1/2 of the butter in a frying pan and add barberries. Saute for 3 to 4 minutes; add 1 tablespoon sugar and 2 tablespoons of the saffron water. Stir briefly, then remove from heat. Place a layer of rice on a serving platter, followed by a sprinkling of barberries and a little saffron water. Keep layering. Leave some barberries for the top. Arrange the chicken quarters around or on the top of the platter then spoon the saffron rice and barberries on top.

Nutrition Facts : Calories 697.6 calories, Carbohydrate 78.1 g, Cholesterol 69.8 mg, Fat 33.3 g, Fiber 3.8 g, Protein 21.9 g, SaturatedFat 9.7 g, Sodium 627 mg, Sugar 4.3 g

2 cups uncooked white rice
2 pinches saffron, divided
1 pinch white sugar
1 pound chicken, cut into pieces
7 tablespoons olive oil, divided
1 tablespoon advieh (spice blend)
1 teaspoon garlic paste
1 teaspoon salt
1 large potato, sliced
4 tablespoons butter, divided
1 cup fresh barberries
1 tablespoon white sugar

PERSIAN RICE

I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h10m

Yield 8

Number Of Ingredients 11



Persian Rice image

Steps:

  • Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
  • Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
  • Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
  • Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
  • Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 41.6 g, Cholesterol 11.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 2223.1 mg, Sugar 0.3 g

3 quarts water
3 tablespoons kosher salt
2 cups basmati rice, rinsed
1 pinch ground cumin
salt to taste
2 tablespoons olive oil
1 russet potato, cut into 1/4-inch slices
3 tablespoons butter, cut into thin slices, or to taste
1 pinch saffron threads
1 ½ tablespoons hot water
1 tablespoon chopped parsley, or to taste

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